I can’t believe the holidays are right around the corner! Yet we should believe it with the ambient cold… In the evening, I want to warm up and for that, a celery and chestnut soup is perfect. I rarely use celery, although I love it. In this soup, the combination is perfect. It is comforting as it should be and with a slice of seared foie gras, it will be perfect for a fancy dinner! But this soup can be made without liver. It is delicious on its own with a little bread and cheese.<\/p>\r\n\r\n\r\n\r\n

Recipe for VELUTE CELERY CHESTNUT for 6 to 8 people:<\/h2>\r\n\r\n\r\n\r\n

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• 1 large white (or yellow) onion<\/li>\r\n
• 7 cloves of garlic<\/li>\r\n
• 50g semi-salted butter<\/li>\r\n
• 3 tablespoons of olive oil<\/li>\r\n
• 850g of celery flesh<\/li>\r\n
• 420g cooked chestnuts (in a jar)<\/li>\r\n
• 2 liters of water<\/li>\r\n
• 250ml full cream<\/li>\r\n
• salt pepper<\/li>\r\n<\/ul>\r\n

  Instructions :<\/h2>\r\n\r\n\r\n\r\n

  Cut the onion into pieces.<\/p>\r\n\r\n\r\n\r\n

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  Peel and chop the celery into large pieces.<\/p>\r\n\r\n\r\n\r\n

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  Put the butter, olive oil, onion and peeled garlic cloves in a large pot.<\/p>\r\n\r\n\r\n\r\n

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  Let it cook until it browns nicely.<\/p>\r\n\r\n\r\n\r\n

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  Add the celery.<\/p>\r\n\r\n\r\n\r\n

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  Pour in the water.<\/p>\r\n\r\n\r\n\r\n

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  Cook for 15 minutes, pour in the cooked chestnuts.<\/p>\r\n\r\n\r\n\r\n

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  Cook for an additional 10 minutes. Blend with an immersion blender.<\/p>\r\n\r\n\r\n\r\n

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  Pour the cream.<\/p>\r\n\r\n\r\n\r\n

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  Put salt and pepper at your taste. I salted it quite generously because the chestnuts give a sweet taste!<\/p>\r\n\r\n\r\n\r\n

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  One last stir, the soup is ready!<\/p>\r\n\r\n\r\n\r\n

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  And for a more festive touch, I put a slice of fried foie gras per person. But there is no obligation!<\/p>\r\n\r\n

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  Cream of celery and chestnut soup<\/h2>\n

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  I can\u2019t believe the holidays are right around the corner! Yet we should believe it with the ambient cold\u2026 In the evening, I want to warm up and for that, a celery and chestnut soup is perfect. I rarely use celery, although I love it. In this soup, the combination is perfect. It is comforting as it should be and with a slice of seared foie gras, it will be perfect for a fancy dinner! But this soup can be made without liver. It is delicious on its own with a little bread and cheese.<\/span><\/div>\n

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